Nutritional Facts

Directions

In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside.

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat.

Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan.

Bake, uncovered, at 425° for 20-30 minutes or until a thermometer inserted into meat reads 145°. Let meat stand for 5 minutes before slicing.Yield: 6 servings.

Originally published as Pork Tenderloin with Stuffing in Taste of Home
October/November 2005, p35